Braise Restaurant Lemon Olive Oil Cake

Sandi Keiser, Milwaukee, requested the recipe for a rosemary cake she described as "delicious" served at Braise Restaurant & Culinary School, 1101 S. 2nd St.

Kristine Petersen, event coordinator, said this recipe could not be broken down into cups and tablespoons. Instead she sent a recipe for another popular dessert, Lemon Olive Oil Cake, which is served with Orange Crème Fraîche.

Spoon batter into six (4-inch) molds. (At the restaurant, silicone molds are used, but metal molds similar to cupcake tins can be substituted.)

Bake in preheated oven 12 to 15 minutes or until golden.

When done, remove from oven, cool slightly and unmold.

To serve: Place each cake on an individual serving plate. Serve each topped with a dollop of crème fraîche and drizzled with sauce.

Sauce:

½ cup extra-virgin olive oil

2 oranges, zested and juiced

1 teaspoon black pepper

In a small saucepan, combine olive oil and orange zest and cook until just warm. Remove from heat and let steep overnight.

The next day, cook orange juice until reduced to a syruplike consistency, then add black pepper.

Strain oil mixture and then whisk into orange reduction.

Crème fraîche:

1 cup crème fraîche

2 oranges, zested

3 tablespoons sugar

In bowl, combine all ingredients and mix until combined. Cover and refrigerate overnight.

To request a recipe, write "You Asked for It, " Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; email to jdemski@journalsentinel.com. Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.)